1950's Children Eating Cereal and Reading Box

Processed food made from grain

Flaked breakfast cereal with cow's milk, almond milk, or other types of milk and fresh red raspberries beingness served with orangish juice, black tea and a piece of lemon

Cereal, formally termed breakfast cereal (and farther categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. Information technology is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies.

Although warm cereals like porridge and grits have the longest history, set up-to-eat cold cereals appeared effectually the late 19th century, and are most oftentimes mixed with milk (traditionally cow'southward milk), but tin can too be paired with yogurt instead or eaten plainly. Fruit or nuts are sometimes added. Many cereals are produced via extrusion.

Some companies promote their products for the health benefits that come from eating oat-based and high-fiber cereals. In the The states, cereals are often fortified with vitamins but can still lack many of the vitamins needed for a healthy breakfast. A significant proportion of cereals have a high saccharide content ("sugar cereals" or "sugary cereals" in common parlance). Some cereals are marketed primarily towards children, feature a cartoon mascot, and may contain a toy or prize.

Betwixt 1970 and 1998, the number of different types of breakfast cereals in the U.Due south. more doubled, from about 160 to around 340; as of 2012^[update], at that place were roughly four,945 dissimilar types (estimate based on the mass customization of online shopping).^[one] In this highly competitive marketplace, cereal companies have developed an ever-increasing number of varieties and flavors (some are flavored like dessert or processed). Although many plain wheat-, oat- and corn-based cereals exist, many other varieties are highly sweetened, while some brands include freeze-dried fruit as a sweet element. The breakfast cereal manufacture has gross profit margins of forty–45%,^[2] xc% penetration in some markets,^[three] and has had steady and continued growth throughout its history.^[4]

Background [edit]

Cereal grains, namely porridge (and especially oatmeal), became an of import breakfast component in North America. Barley was a common grain used, though other grains and xanthous peas could be used. In many modern cultures, porridge is still eaten equally a breakfast dish.

Early America [edit]

N American Indians had constitute a way to make ground corn palatable, later chosen grits (from the Onetime English word "Grēot", significant Gravel)^[5] (hominy was some other grooming). While this became a staple in the southern U.S., grits never gained a concur in the northern states.^[6] Food reformers in the 19th century called for cutting back on excessive meat consumption at breakfast. They explored numerous vegetarian alternatives. Late in the century, the Seventh-day Adventists based in Michigan made these nutrient reforms role of their religion, and indeed not-meat breakfasts were featured in their sanitariums and led to new breakfast cereals.^[7]

Cooked oatmeal [edit]

Ferdinand Schumacher, a German immigrant, began the cereals revolution in 1854 with a hand oats grinder in the back room of a small store in Akron, Ohio. His German Mills American Oatmeal Company was the nation's first commercial oatmeal manufacturer. He marketed the production locally as a substitute for breakfast pork. Improved production technology (steel cutters, porcelain rollers, improved hullers), combined with an influx of German language and Irish immigrants, quickly boosted sales and profits. In 1877, Schumacher adopted the Quaker symbol, the starting time registered trademark for a breakfast cereal. The credence of "horse food" for man consumption encouraged other entrepreneurs to enter the industry. Henry Parsons Crowell started operations in 1882, and John Robert Stuart in 1885.^[8] Crowell cut costs past consolidating every step of the processing—grading, cleaning, hulling, cutting, rolling, packaging, and shipping —in one factory operating at Ravenna, Ohio. Stuart operated mills in Chicago and Cedar Rapids, Iowa. Stuart and Crowell combined in 1885 and initiated a price war. Afterward a burn at his factory in Akron, Schumacher joined Stuart and Crowell to form the Consolidated Oatmeal Visitor.

The American Cereal Company (Quaker Oats, simply see beneath) created a cereal made from oats in 1877, manufacturing the production in Akron, Ohio.^[9] Separately, in 1888, a trust or holding company combined the nation's seven largest mills into the American Cereal Company using the Quaker Oats brand name. By 1900 engineering science, entrepreneurship, and the "Man in Quaker Garb"—a symbol of plainly honesty and reliability—gave Quaker Oats a national market and annual sales of $ten million (equivalent to $310 million today).^[10]

Early in the 20th century, the Quaker Oats Company (formed in 1901 to supervene upon the American Cereal Visitor) jumped into the world market place. Schumacher, the innovator; Stuart, the manager and fiscal leader and Crowell, the creative merchandiser, advertiser, and promoter, doubled sales every decade. Alexander P. Anderson'southward steam-pressure method of shooting rice from guns created Puffed rice and puffed wheat. Crowell'due south intensive advertizing campaign in the 1920s and 1930s featured promotions with such celebrities as Babe Ruth, Max Baer, and Shirley Temple. Sponsorship of the popular Rin-Tin can-Tin and Sergeant Preston of the Yukon radio shows aided the company's expansion during the depression. Meat rationing during World War 2 additional annual sales to $xc million (equivalent to $1.3 billion today), and past 1956 sales topped $277 one thousand thousand ($2.half dozen billion today). By 1964 the house sold over 200 products, grossed over $500 million ($4.2 billion today), and claimed that 8 million people ate Quaker Oats each 24-hour interval. Expansion included the acquisition of Aunt Jemima Mills Company in 1926, which continues every bit a leading make of pancake mixes and syrup, the sport drink Gatorade in 1983, and in 1986, the Golden Grain Company, producers of Rice-A-Roni canned lunch food. In 2001 Quaker Oats was itself bought out by PepsiCo.^[11]

History [edit]

Early developments [edit]

The first cold breakfast cereal, Granula (not the same as granola), was invented in the United States in 1863 by James Caleb Jackson, operator of Our Home on the Hillside which was after replaced past the Jackson Sanatorium in Dansville, New York. The cereal never became popular, due to the inconvenient necessity of tenderizing the heavy bran and graham nuggets by soaking them overnight.^{[12] [13] [14]}

George H. Hoyt created Wheatena circa 1879, during an era when retailers would typically buy cereal (the most popular beingness cracked wheat, oatmeal, and cerealine) in barrel lots, and scoop it out to sell past the pound to customers. Hoyt, who had found a distinctive process of preparing wheat for cereal, sold his cereal in boxes, offer consumers a more sanitary and consumer-friendly option.^{[xv] [16]}

Kellogg and Battle Creek, Michigan [edit]

1910 Kellogg's Corn Flakes advertisement

Packaged breakfast cereals were considerably more user-friendly than a product that had to be cooked, and as a result of this convenience (and clever marketing), they became popular. Battle Creek, Michigan was a center both of the Seventh-day Adventist Church building and of innovation in the prepare-to-eat cereal industry, and indeed, the church had a substantial impact on the development of cereal goods through the person of John Harvey Kellogg (1851–1943). Son of an Adventist manufactory owner in Battle Creek, Kellogg was encouraged past his church to train in medicine at Bellevue Hospital Medical College in New York City in 1875. After graduating, he became medical superintendent at the Western Health Reform Plant in Boxing Creek, established in 1866 by the Adventists to offer their natural remedies for affliction. Many wealthy industrialists came to Kellogg's sanitarium for recuperation and rejuvenation.

In Battle Creek sanitarium guests constitute fresh air, do, residuum, hydrotherapy, a strict vegetarian diet, and abstinence from alcohol, tobacco, coffee, and tea. (They were accustomed to breakfasts of ham, eggs, sausages, fried potatoes, hot biscuits, hotcakes (pancakes), and coffee.) To supplement the heart's vegetarian regimen, Kellogg experimented with granola. Before long afterwards he began to experiment with wheat, resulting in a lighter, flakier production. In 1891 he caused a patent and so in 1895 he launched the Cornflakes brand, which overnight captured a national market. Soon there were forty rival manufacturers in the Battle Creek area. His brother William K. Kellogg (1860–1951) worked for him for many years until, in 1906, he broke away, bought the rights to Cornflakes, and prepare up the Kellogg Toasted Corn Flake Visitor. William Kellogg discarded the wellness food concept, opting for heavy advertizement and commercial gustation appeal. Afterwards, his signature on every bundle became the company trademark.^{[17] [18] [19]}

Charles Westward. Postal service [edit]

The second major innovator in the cereal industry was Charles Westward. Post, a salesman who was admitted to Kellogg'due south sanitarium every bit a patient in the belatedly 1800s. While at that place, he grew deeply impressed with their all-grain diet. Upon his release, he began experimenting with grain products, beginning with an all-grain coffee substitute chosen Postum. In 1898 he introduced Grape-nuts, the concentrated cereal with a nutty flavor (containing neither grapes nor nuts). Good concern sense, determination, and powerful advertising produced a multimillion-dollar fortune for Mail service in a few years. Subsequently his death, his company acquired the Clot-O company in 1925, Bakery's Chocolate in 1927, Maxwell House coffee in 1928, and Birdseye frozen foods in 1929. In 1929, the visitor changed its proper noun to Full general Foods. In 1985, Philip Morris Tobacco Visitor bought General Foods for $5.6 billion (equivalent to $13.5 billion today) and merged it with its Kraft division.^[20] Because of Kellogg and Postal service, the metropolis of Battle Creek, Michigan is nicknamed the "Cereal Capital letter of the World".^[21]

Müesli [edit]

Muesli is a breakfast cereal based on uncooked rolled oats, fruit, and nuts. Information technology was adult around 1900 past the Swiss medico Maximilian Bircher-Benner for patients in his hospital.^[22] It is bachelor in a packaged dry form such as Alpen or Familia Swiss Müesli, or information technology can exist made fresh.

Britain [edit]

In 1902 Force wheat flakes became the start ready-to-swallow breakfast cereal introduced into the Great britain. The cereal, and the Sunny Jim character, achieved broad success in United kingdom of great britain and northern ireland, at its summit in 1930 selling 12.v million packages in i year.

National advertising [edit]

Kellogg began the breakfast cereal marketing and introduced the first in-box prize in the early 1900s.^[23] Quaker Oats entered the market with Puffed Rice and Wheat Berries information technology had introduced at the 1904 Globe Fair, with raw grains shot with hot compressed air from tubes, popping up to many times their size.^[24] They were marketed equally a revolution in food science.^[23] In the 1920s, national advert in magazines and radio broadcasts played a key office in the emergence of the fourth big cereal manufacturer, General Mills. In 1921, James Ford Bell, president of a Minneapolis wheat milling house, began experimenting with rolled wheat flakes. Afterward tempering, steaming, cracking wheat, and processing information technology with syrup, sugar, and salt, it was prepared in a pressure cooker for rolling and so dried in an electric oven. By 1925, Wheaties had become the "Breakfast of Champions". In 1928, four milling companies consolidated as the Full general Mills Company in Minneapolis. The new house expanded packaged food sales with heavy advertising, including sponsorship of radio programs such as "Skippy", "Jack Armstrong, The All-American Boy", and baseball game games. Jack Dempsey, Johnny Weissmuller, and others verified the "Breakfast of Champions" slogan. By 1941 Wheaties had won 12% pct of the cereal market. Experiments with the puffing process produced Kix, a puffed corn cereal, and Cheerios, a puffed oats cereal. Further production innovation and diversification brought total General Mills sales to over $500 one thousand thousand annually (xviii% in packaged foods) by the early on 1950s.^{[25] [26]} In 1944 General Foods launched a marketing campaign for Grape Basics, focusing on nutritional importance of breakfast.^[xix]

Sugar cereals [edit]

Breakfast cereal primarily marketed to children, such as Froot Loops, is commonly brightly colored and loftier in sugar.

Subsequently World War Ii, the large breakfast cereal companies—now including General Mills, who entered the market in 1924 with Wheaties—increasingly started to target children. The flour was refined to remove fiber, which at the time was considered to undermine digestion and absorption of nutrients, and sugar was added to improve the flavor for children. The new breakfast cereals began to look starkly different from their ancestors. Ranger Joe, the first pre-sweetened breakfast cereal, and fiddling more than candy-coated puffed wheat or rice, was introduced in the US in 1939.^[27] Kellogg's Sugar Smacks, created in 1953, had 56% sugar by weight.^[28] Dissimilar mascots were introduced, such as the Rice Krispies elves^[29] and later pop icons like Tony the Tiger and the Trix Rabbit.

Granola [edit]

In the 1960s, the modern version of granola was invented and popularized. It evolved from a product called Granula (similar to Grape Nuts) to the recognizable modern form involving at a minimum: sweetened toasted oats, but also mayhap: dried fruit, puffed rice, basics or chocolate.

Mod cereal [edit]

Over 2022 to 2017, Americans purchased three.1 billion boxes of cereal, generally as gear up to eat common cold cereal.^[30] In a $ix.8 billion cereal marketplace, cold cereal purchases were 88% of the full (12% for hot cereals), with the overall cereal market failing due to reduced consumption of saccharide and dairy products.^[thirty] Kellogg'due south and General Mills each had 30% of the market share for cold cereals. Honey Nut Cheerios was the leading common cold cereal.^[30]

Processing of grains [edit]

The processing of grains helps to separate the bran and cereal germ, but may remove nutrients, such as B vitamins and dietary fiber.^[31] Processing is the modification of a grain or mixture of grains usually taking place in a facility remote from the location where the product is eaten. This distinguishes "breakfast cereals" from foods made from grains modified and cooked in the place where they are eaten.^{[ citation needed ]}

Nutritional fortification [edit]

Breakfast cereals may be fortified with dietary minerals and vitamins. For case, breakfast cereal in Canada may be fortified with specific micronutrient amounts per 100 grams of cereal, including thiamin, (two.0 mg), niacin (iv.8 mg), and vitamin B6 (0.6 mg), amongst others.^[32]

Gluten-free cereals [edit]

Breakfast cereal companies make gluten-free cereals which are free of whatsoever gluten-containing grains. These cereals are targeted for consumers who suffer from gluten-related disorders, as celiac disease, non-celiac gluten sensitivity and wheat allergy, among others.^{[33] [34]} Some companies that produce gluten-free cereals include Kellogg's, General Mills, Nature's Path and Arrowhead Mills.

Warm cereals [edit]

Nearly warm cereals can be classified every bit porridges, in that they consist of cereal grains which are soaked in hot water, cooked and/or boiled to soften them and make them palatable. Sweeteners, such as brown saccharide, honey, or maple syrup, are often added either past the manufacturer, during cooking, or before eating. Porridge is especially popular in Scotland, Wales, Ireland, and England. Porridge became of import in Scotland due to the freezing winters. The Scottish people adopt porridge to be made with but h2o and salt while other prefer more than creamier substances to exist added. Wales had a perfect climate for cultivating oats making porridge common in Welsh households. Ireland mixes porridge with whiskey equally a cure for the common common cold while England references the dish to the majestic family unit and their traditions.^[35]

Canada [edit]

Common hot cereals in parts of Canada include oatmeal, Cream of Wheat (and Foam of Rice) and Blood-red River cereal. These hot cereals are typically served with maple syrup or brown carbohydrate and milk or cream. Yogurt is also added to Cherry River cereal. Many Canadians also savour cereals similar to those in the The states market.

Communist china [edit]

In Mainland china, porridges such equally rice congee, or those made with other ingredients (including corn meal or millet) are oft eaten for breakfast. Eating breakfast cereal has become more than important in China and specifically Hong Kong due to the increment of work and decrease in time.^[36]

Greece [edit]

In Greece, cornmeal is poured into boiling milk to create a cereal of a thick consistency which is often served to young children. The cereal product in Greece has recently declined.^[37]

Ireland [edit]

Oatmeal is a common breakfast in Ireland. Oatmeal and porridge take been consumed in Republic of ireland since the 19th century.^[35]

Russia [edit]

In Russia, a breakfast is kasha, a porridge of buckwheat (Russian: гречка, grechka), farina (Russian: манка, manka), or other grains. Kasha is found throughout much of Eastern Europe, including Poland and Republic of croatia. Russia does not value breakfast cereals as much as other places. Most instances of cereal consumption is due to the desire for weight loss.^[38]

Due south Africa [edit]

Pap is a porridge used in a variety of meals eaten throughout the twenty-four hours. In the Afrikaans culture of descendants of Dutch farmers and French Huguenots, it is usually sprinkled with sugar and so eaten with milk; information technology tin be fabricated to a very strong consistency so that it forms—what could be described equally—a softish lumpy crumble (chosen krummel-pap) or a more flossy porridge consistency (called slap-pap). It is generally made from maize ("mielie") repast and is sold under various make names. Taystee Wheat is made into a creamy wheat-based porridge. Porridge brands unique to S Africa include Jungle Oats and Bokomo Maltabella (made from malted sorghum).^[39] In other parts of Africa it is known equally ugali, bota, and banku or "makkau".

U.k. [edit]

Scotland is famous for its consumption of oats. In Northern Republic of ireland, the visitor White's has been milling oats in Tandragee since 1841.^[forty] England has incorporated porridge in their culture for centuries. Many of the unlike types of porridge were fabricated specially for the royal family including a type of porridge called "pea porridge". This specific dish was made for King Richard II.^[35]

Research [edit]

Consumption of breakfast cereal is under preliminary research for the potential to improve nutrition and affect chronic diseases.^{[41] [42]} Regular breakfast cereal consumption is associated with less risk of beingness overweight or obese and high-cobweb breakfast cereals are associated with a lower risk of diabetes.^[41]

See also [edit]

• Cereal box prize
• Cerealicious
• Listing of breakfast cereal advertising characters
• Listing of breakfast cereals
• List of breakfast topics

Notes [edit]

1. ^ Aichner T, Coletti P (2013). "Customers' online shopping preferences in mass customization". Journal of Directly, Information and Digital Marketing Practice. xv (1): 20–35. doi:10.1057/dddmp.2013.34.
2. ^ Lawrence, Felicity (28 Dec 2006). "How constipation cure became huge business". The Guardian. London. Retrieved 20 April 2008.
3. ^ "Breakfast Cereals Market place Study – Market Enquiry Reports". Key Note Publications Ltd. Archived from the original on 22 Feb 2009. Retrieved 20 April 2008.
4. ^ "Breakfast Cereals: A Written report on the Supply of Ready Cooked Breakfast Cereal Foods" Archived 19 Apr 2009 at the Wayback Machine, The Monopolies C omission, twenty February 1973
5. ^ "grit | Origin and significant of grit by Online Etymology Dictionary". world wide web.etymonline.com . Retrieved vii May 2019.
6. ^ An Irresistible History of Southern Food: Iv Centuries of Black Eyed Peas, Collard Greens, and Whole Sus scrofa Barbecue. The History Press. 2011. pp. 57–58. ISBN9781609491932.
7. ^ Du Puis EM (2007). "Angels and Vegetables: A Brief History of Food Advice in America". Gastronomica: The Periodical of Food and Culture. 7 (3): 34–44. doi:ten.1525/gfc.2007.7.3.34. JSTOR 10.1525/gfc.2007.7.3.34.
8. ^ Joe Musser, The Cereal Tycoon: Henry Parsons Crowell: Founder of the Quaker Oats Co. (2002)
9. ^ "American Cereal Company", Ohio History Central
10. ^ Arthur F. Marquette, Brands, Trademarks, and Expert Will: The Story of the Quaker Oats Visitor (1967)
11. ^ Marquette, Brands, Trademarks, and Good Will: The Story of the Quaker Oats Company (1967)
12. ^ "Breakfast Cereal Beginnings". CyberPalate LLC. Archived from the original on 24 June 2011.
13. ^ Food and Nutrition / Editorial Advisers, Dayle Hayes, Rachel Laudan, Volume ii. Marshall Cavendish. 2009. ISBN9780761478218.
14. ^ Firsts: Origins of Everyday Things That Inverse the Earth. Penguin. half-dozen October 2009. ISBN9781101159460.
15. ^ "A Century of Wheatena", HomeStatFarm.com
16. ^ "The Aureate Centre of the Wheat" chapter, The Story of a Pantry Shelf: An Outline History of Grocery Specialties (Butterick Publishing, New York, c. 1925, pp. 219–21. WebCitation archive.
17. ^ Horace B. Powell, The Original Has This Signature – West. One thousand. Kellogg (1956)
18. ^ Hotchkiss R (1995). "Kelloggs of Battle Creek". American History. 29 (vi): 62–66.
19. ^ ^{a b} Mayyasi, Alex; Priceonomics (xvi June 2016). "Why Cereal Has Such Ambitious Marketing". The Atlantic . Retrieved 26 January 2020.
20. ^ Peyton Paxson, "Charles William Mail: The Mass Marketing of Health and Welfare". PhD Dissertation Boston U. 1993. 443 pp. DAI 1993 54(3): 981–982-A. DA9319980
21. ^ "Cereal City Us – Closed, Battle Creek, Michigan", RoadsideAmerica.com
22. ^ J.A. Kurmann, et al.: Encyclopedia of Fermented Fresh Milk Products: an international inventory of fermented milk, foam, buttermilk, whey, and related products. Springer Verlang, 1992. p. 75: Bircher Muesli.
23. ^ ^{a b} Severson, Kim (22 February 2016). "A Curt History of Cereal". The New York Times . Retrieved ix February 2020.
24. ^ Cruikshank, Jeffrey Fifty.; Schultz, Arthur W. (2010). The man who sold America : the amazing (but truthful!) story of Albert D. Lasker and the creation of the advertising century . Harvard Concern Press. pp. 102–104. ISBN9781422161777 . Retrieved 9 February 2020.
25. ^ Tom Forsythe, et al. Full general Mills: 75 Years of Innovation, Invention, Food & Fun (2003)
26. ^ James Grayness, Business organization Without Boundary: The Story of Full general Mills (1954)
27. ^ Kawash, Samira (15 October 2013). Candy: A Century of Panic and Pleasure. Macmillan. pp. 287–289 and color plate #15. ISBN9780865477568.
28. ^ Percent Of Sugar In Common Foods Archived 28 September 2013 at the Wayback Motorcar
29. ^ "Breakfast Pals" (1939), Prelinger Archives; producer Cartoon Films, Ltd; sponsor Kellogg (Westward.Yard.) Co.
30. ^ ^{a b c} Gill Hyslop (iii August 2017). "Cold cereals U.s.a.: The Top 10 brands in the get-go one-half of 2017". Bakeryandsnacks.com, William Reed Media Ltd. Retrieved 22 February 2019.
31. ^ "All most the grains group". 17 Feb 2015. Archived from the original on xvi December 2016. Retrieved 25 Oct 2017.
32. ^ Branch, Legislative Services. "Consolidated federal laws of Canada, Nutrient and Drug Regulations". Justice Laws Website, Regime of Canada . Retrieved 17 July 2017.
33. ^ Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi Fifty (xvi March 2015). "Clinical and diagnostic aspects of gluten related disorders". Globe J Clin Cases. 3 (3): 275–84. doi:10.12998/wjcc.v3.i3.275. PMC4360499. PMID 25789300.
34. ^ Penagini F, Dilillo D, Meneghin F, Mameli C, Fabiano V, Zuccotti GV (18 November 2013). "Gluten-free diet in children: an arroyo to a nutritionally adequate and balanced nutrition". Nutrients. 5 (eleven): 4553–65. doi:ten.3390/nu5114553. PMC3847748. PMID 24253052.
35. ^ ^{a b c} "A Brusk History of Porridge". jordanscereals.co.uk. The Jordans & Ryvita Company. 22 Jan 2015. Retrieved 20 July 2017.
36. ^ "Breakfast Cereals in Hong Kong, China". Euromonitor. October 2016.
37. ^ "Hellenic republic – Cereal production". Knoema. 2014. Retrieved 20 July 2017.
38. ^ "Breakfast Cereals in Russian federation". Euromonitor. November 2016.
39. ^ Pronutro, Cereals, Mealie Repast Archived 11 May 2009 at the Wayback Machine
40. ^ White'south
41. ^ ^{a b} Williams PG. (2014). "The benefits of breakfast cereal consumption: a systematic review of the evidence base". Advances in Nutrition. 5 (5): 636S–673S. doi:10.3945/an.114.006247. PMC4188247. PMID 25225349.
42. ^ Priebe MG, McMonagle JR. (2016). "Effects of Fix-to-Eat-Cereals on Key Nutritional and Health Outcomes: A Systematic Review". PLOS Ane. 11 (10): e0164931. Bibcode:2016PLoSO..1164931P. doi:10.1371/periodical.pone.0164931. PMC5066953. PMID 27749919.

References [edit]

• Anderson, Heather Arndt. Breakfast: A History (2013) excerpt
• Bruce, Scott Cerealizing America: The Unsweetened Story of American Breakfast Cereal , Faber & Faber, 1995, ISBN 0571198511
• Caldwell, Elwood F. Breakfast Cereals and How They Are Made, American Association of Cereal Chemists, 2000, ISBN 1891127152
• Kulp, Karel. Handbook of Cereal Science and Technology (2000) 790 pages

External links [edit]

• "The Cereal Projection" at MrBreakfast.com; includes A–Z alphabetize
• Topher's Breakfast Cereal Graphic symbol Guide
• WebCitation annal

stumpevene1991.blogspot.com

Source: https://en.wikipedia.org/wiki/Breakfast_cereal

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